Separate the whites from the yolks. To the whites, add a pinch of salt and beat well into a fluffy foam, then gradually add a glass of sugar, continuing to beat, then add the yolks. I whipped for about five minutes.
Add sunflower oil, chopped nuts, sift flour with baking powder. Stir well. The shape of my 28 centimeters, I covered the bottom with parchment, the sides were not smeared with anything. Pour into a mold and bake in a preheated 180 degree oven for 50 minutes. We check readiness with a wooden stick.
The finished cake is removed from the mold, transferred to the grill, completely cool. You can wrap it in food wrap and let it rest for a day. If there is no time, prepare immediately.
For the cream, pour about 600 ml of milk into a saucepan, add the sugar and put it on the fire, bring it almost to a boil. Meanwhile, in the remaining 200 ml of milk, pour 2 bags of pudding, stir well.
Pour the pudding into the boiling milk, stirring constantly until it thickens, it takes 2-3 minutes. Set the finished cream aside, cover with a film in contact and leave to cool completely.
Beat the cooled cream with a mixer, add a spoonful of boiled condensed milk and continue to beat. We get a thick, very delicious cream.
Cut the cake into two parts, smear with cream. if desired, you can sprinkle nuts on top of the cream.
Cover with the second cake, well lubricate the top and sides. In principle, you can already decorate the cake and put it in the refrigerator to soak and it is ready.
My cake was soaked overnight, for decoration, I whipped cream with powdered sugar, smeared the cake with cream and decorated with chocolate figures, which I made by melting the chocolate.
The cake is very delicious, it is large, it is enough for everyone!) It is tender, the nuts feel good. Bon Appetit!